The Baking Blog of Patrissherie

Have your cake and eat it too

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Cinnamon Pull-Apart Breakfast Bread

Posted by Trish on September 3, 2012 at 4:50 PM

The weather is starting to cool down, so I've been craving for a warm fuzzy breakfast lately.  I decided the night before to roll out some bread for the next morning's breakfast.  I was actually super skeptical of this recipe because it didn't follow the "proper" way that I usually made bread.  I didn't have to feed my yeast and there was no kneading involved.  No knead bread? I know, it's crazy!  So crazy that I have to actually share this recipe with you because it was really good.  So good, that J called it cake.



The recipe yields 2 loaves of bread, but I decided to bake it in an angel food cake pan instead.  You can also use a bundt pan instead.



Ingredients:

-5 1/2 cups of all purpose flour

-1/2 cup of sugar

-4 1/2 teaspoon of active dry yeast (I used 2 envelopes of instant dry yeast)

-1 teaspoon of salt

-1/2 cup of butter, melted

-2/3 cup of milk (original called for whole milk but I used skim and it was fine)

-1/2 cup of water

-2 teaspoon of vanilla extract

-4 large eggs ( I ran out of eggs...so I used 2 whole eggs and 2 egg whites)

For the filing:

-1 cup of sugar

-2 teaspoon of ground cinnamon

-1/2 cup of butter melted



As you can tell, I modified the recipe quite a bit, so it's surprising that it still turned out very well and moist.  I also omitted nutmeg because I wasn't a fan of it in my bread).

1. In a large bowl, mix together 4 cups of flour, sugar, yeast and salt.

2. Mix the melted butter, milk, water and vanilla together.

3. Pour the milk mixture into the flour mixture and mix with a spatula.  Add the eggs and stir until it is incorporated.

4. Add the rest of the flour and continue to mix with the spatula until the ingredients are well combined.  The dough will be sticky.

5. Remove the dough from the bowl.  Pour 1 -2 teaspoon of neutral oil to the bowl.  Put the dough ball back into the bowl. Turn the dough so that it is well covered in oil.  Cover the dough ball with loose plastic wrap and let sit in a warm place for 1 hour. (not in the oven)

6. Once the dough has risen to double it's size, punch it down and let it rest for 5 minutes.

7. Mix all the ingredients for the filling together except for the melted butter.

8. Cut half of the dough ball.  Roll it out until it is approximately 12 inches by 20 inches.

9. Spread half of the butter onto the dough and sprinkle half of the filling evenly onto the dough sheet.

10. Cut the sheet into squares.  Ideally, they should be as wide as your pan and as high as you want it to be.  Stack your squares and stand them straight up in your pan.

11. Repeat with the second half of the dough.

12. I saved a handful of filling to sprinkle on top of the dough once all the squares were put into place, for a crunchy topping.


Since I wanted mine for breakfast the next day, I let it rise on the counter loosely covered with plastic wrap for about 30 minutes and put it in the fridge.  The next mornng, I pulled it out of the fridge, and let it sit on my counter until the oven was ready.


If you want to eat it the same day, let it rise with loose plastic wrap for about 45 minutes until it is doubled in size.


Bake for 35 minutes at 350 F.


Let it cool slightly before attempting to remove it from the pan.  If you choose to use an angel food cake pan too, use a cookie sheet underneath as there will be drippings.

Here's the original.


 

 

 

Categories: Breads

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